Fried Green Tomatoes Recipe
Fried Green Tomatoes are a Southern classic that transform unripened tangy tomatoes into a golden, crispy treat. These Fried Green Tomatoes are irresistible with their crunchy coating and zesty remoulade sauce.
Crisp on the outside and tender inside, each bite bursts with flavor and nostalgia. Serve them as an appetizer, snack, or side dish everyone will crave.
Key Ingredients for Perfect Fried Green Tomatoes
- Green Tomatoes – Firm, unripened tomatoes bring tangy flavor and hold their shape beautifully during frying.
- All-Purpose Flour – The first coat ensures the buttermilk adheres, creating the base for a perfectly crisp crust.
- Buttermilk & Egg White – This combo adds tang and helps bind the breadcrumbs and cornmeal for extra crunch.
- Panko Breadcrumbs & Cornmeal – Panko gives airy crispness, while cornmeal adds that signature Southern texture.
- Vegetable Oil – Neutral oil for frying delivers golden, crunchy perfection without overpowering flavors.
Quick & Easy Steps to Make Fried Green Tomatoes
Slice the green tomatoes evenly and sprinkle with salt to draw out moisture. Pat dry before dredging. Set up a breading station: flour first, then buttermilk mixture, then the panko-cornmeal blend.
Dip each slice through the breading steps and let them rest on a wire rack while heating the oil. Fry in batches until golden brown, about 3–5 minutes per side. Drain on paper towels and serve hot with remoulade sauce for dipping.
Tips & Twists for Southern Fried Green Tomatoes
For maximum crunch, don’t skip the resting step after breading; it helps the coating stick during frying. Try swapping panko for crushed saltine crackers for an old-school twist, or add a pinch of cayenne for subtle heat.
Serve them stacked high with remoulade or even tucked into a BLT for a Southern spin on a sandwich. They pair beautifully with sweet tea on a porch, but they’re just as good at a backyard BBQ.
Keeping Fried Green Tomatoes Fresh & Crispy
Store leftover Fried Green Tomatoes in an airtight container lined with paper towels to absorb excess oil. They keep well in the fridge for up to three days.
Reheat them in a hot oven or air fryer to revive their crispy coating—avoid the microwave, as it makes them soggy. For longer storage, freeze in a single layer, then transfer to a freezer bag. Bake straight from frozen until hot and crispy again.
Fried Green Tomatoes Recipe
Ingredients
For the Remoulade Sauce
- 1 teaspoon Cajun or Creole seasoning
- 1 clove garlic grated
- 1 teaspoon pickle juice sweet or dill
- 1 & 1/4 cups mayonnaise
- 2 teaspoons lemon juice
- 2 & 1/2 tablespoons spicy brown mustard
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon finely minced fresh parsley
- 2 teaspoons prepared horseradish
- 1 teaspoon hot sauce
- Freshly ground black pepper
For the Tomatoes
- 1/3 cup fine white cornmeal
- 1 & 1/2 cups vegetable oil for frying
- 3/4 cup all-purpose flour
- 1 & 1/2 teaspoons coarse salt
- 1/2 cup buttermilk
- 3 large firm unripe green tomatoes about 1 & 1/2 pounds
- 1 large egg white
- 1/2 teaspoon smoked paprika
- 1/2 cup panko bread crumbs
- 1/2 teaspoon hot sauce such as Tabasco
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Coarse salt
Instructions
- Prepare the remoulade sauce by whisking together all listed ingredients in a medium bowl until smooth; adjust seasoning to taste and refrigerate until serving. Slice the green tomatoes into 3/8-inch thick rounds with a serrated knife. Sprinkle both sides generously with coarse salt and allow them to rest for 30 minutes to extract excess moisture. Pat dry with paper towels. Arrange three shallow dishes: combine the flour, 1 & 1/2 teaspoons coarse salt, smoked paprika, garlic powder, onion powder, and black pepper in the first; whisk the buttermilk, egg white, and hot sauce in the second; mix the panko and cornmeal in the third. Position a wire rack over a rimmed baking sheet. Dredge each tomato slice in the flour mixture, shaking off excess, dip into the buttermilk mixture, then press into the panko-cornmeal blend to coat thoroughly. Place the coated slices on the wire rack and let stand briefly to set the crust. In a large cast iron skillet, heat the vegetable oil over medium-high until shimmering and at 350°F. Fry the tomatoes in batches of 3 to 4 slices, ensuring they are not crowded, cooking 3 to 5 minutes per side until golden and crisp, adjusting heat as needed. Transfer to a paper towel-lined plate to drain. Repeat with remaining slices, refreshing the oil if necessary. Serve immediately accompanied by the remoulade sauce.
